Date Dadus ~ Vegan

 

Date Dadus

Dadus make decadent, high-fiber treats that taste absolutely amazing. Plus, they are easier on blood sugar than most sweets. These raw refrigerator cookies rank high in protein, fiber and healthy fats—making them an ideal homemade, energy boosting treat. You can use any variety of dates in this recipe. The larger the date, the fewer you need. Fan favorites are medjool, Dayri, honey and barhi dates.

Ingredients:
1 16-ounce jar raw tahini, refrigerated for 2 hours or more

8−10 dates any variety, pitted and roughly chopped
¼ cup maple syrup or alternative liquid sweetener
¼ cup raw cacao powder cocoa powder or carob powder
½ cup dried currants or raisins
½ cup raw sunflower seeds or pumpkin seeds
¼ cup dried figs roughly chopped

1/8 cup raw cacao nibs optional
3 tablespoons crystallized ginger finely chopped
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground clove
1/8 teaspoon vanilla or cardamom extract
1/8 teaspoon high-quality mineral-rich salt
½ cup dark chocolate chips optionalDark Chocolate
For The Coating
½ cup vanilla granola or ½ cup raw almonds
¼ cup raw cacao powder cocoa powder or carob powder
½ teaspoon ground cardamom or cinnamon
½ teaspoon ground dried rose petals optional

Directions:

Pinch of high-quality, mineral-rich salt First prepare the coating. Finely grind the granola or almonds in a blender or food processor. 

Pour the ground granola into a small bowl and combine with the cacao powder, cardamom, optional rose petals and salt. Set aside.

Place all the remaining ingredients, minus the optional chocolate chips, into a food processor and combine until the mixture forms a sticky mass. Mix in the (optional and recommended) chocolate chips.

Alternatively, combine everything together in a large bowl with a wooden spoon. Just make sure you’ve finely chopped the dried fruit and that your batter gets well mixed.

Roll the sticky batter into 1-inch or 1-ounce balls. Roll each ball in the ground granola mixture so that it’s well coated and place on a plate.

Refrigerate after making. Dadus will keep in a well-sealed container in the refrigerator for up to 1 month. They also freeze beautifully.  Makes about 30 balls.

Ayocote Bean and Mushsroom Salad

                                             

                                       Ayocote Bean  Salad

Heidi Swanson continues to inspire a lot of us every day. From her website and books, she always has something interesting going on and she’s quick to share. She’s been a supporter of Rancho Gordo almost from the start and when she opens a bag of beans, it’s always fun to see what she comes up with. Recently she posted this delicious recipe using the Ayocote Negro beans. The Ayocote Morados or Scarlet Runners would also be comparable but I think if I have time this weekend, I may experiment with Christmas Limas. Hearty beans and mushrooms always seem to play well together.

 Serves 4-6

Ingredients:
shallot vinaigrette
1/3 cup minced shallots
1/3 cup red wine vinegar

1/4 teaspoon fine grain sea salt
4 tablespoons extra virgin olive oil

Salad:
3 tablespoons extra virgin olive oil
1/2 pound sliced mushrooms
1/4 teaspoon fine grain sea salt
4 cups cooked Ayocote Negro beans (see above for more options)
3 celery stalks, chopped
1/3 cup sliced dried figs
1/3 cup chopped toasted almonds
1 big handful of shredded radicchio and/or kale
micro greens or chopped chives to finish

Directions:
Combine the shallots with the red wine vinegar in a small bowl. Allow to sit for ten minutes or so. Whisk in the salt, and olive oil. Taste and adjust if needed. If your vinaigrette is too harsh, add a small amount of honey or a sprinkling of sugar to take the edge off.

In the meantime, heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and salt, and cook, stirring a few times along the way, until the mushrooms take on color and release their water. About 4 minutes. Remove from heat, and gently fold the beans, celery, figs, and almonds into the skillet with the mushrooms. Pour the shallot vinaigrette over everything, add the shredded radicchio/kale, and toss before serving.

Smoked Italian Sausage & Fig Balsamic Focaccia Sandwich

Ingredients:

2 cups dried figs, halved (stems removed)
3/4 cup Fig Balsamic Infused Oil
1 tsp. sugar
4 squares focaccia bread
Asiago cheese sliced
1 pound smoked Italian sausage thinly sliced.

Tuscan Herb Olive Oil for brushing

Directions:

Bring figs, 1 cup water, balsamic & sugar to simmer for 20 minutes.
Let cool. Puree in food processor until smooth.
For Sandwich: 
Preheat griddle.
Slice focaccia in half.  Toast cut side down on griddle
Place thin layer of fig spread on inside of both halves.
Place slices of cheese on bottom of bread and top with sausage.
Close sandwich, brush both sides with Tuscan Herb olive oil and griddle until golden brown. (you could also use your panini press!
Great for a Holiday lunch! Enjoy friends & Happy Holidays!

Figgy Pudding

Oh Bring Me Some Figgy Pudding

Ingredients:

1 lb. fresh large black mission figs, dried

3/4 cup milk
1 1/2 cups flour (all-purpose)
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
3 eggs
1/2 cup melted butter
1 1/2 cups dried bread crumbs
1 tablespoon fresh lemon zest

Directions:
Preheat oven to 350 degrees F.

With kitchen shears, remove stems from figs and cut into chunks. Generously grease the interior of a bread or pudding mold or a 2 quart oven-safe bowl and set aside.

Over medium to medium-low heat, combine figs and milk and gently simmer for 8 to 10 minutes, until soft. Do not bring to a boil.

While figs are simmering, combine flour, sugar, baking powder, spices and salt in a medium mixing bowl and stir to combine.

In a large bowl, beat together the egg and melted butter until frothy. Gradually add the bread crumbs and lemon zest, then add the fig mixture and combine.

Spoon batter into mold. Cover the mold and place it into a large shallow pan. Place pan in oven, then fill it about halfway with boiling water. Bake at 350 degrees for 2.5 hours. Allow pudding to cool for 15-20 minutes before inverting to remove from mold. Cut, top with fresh whipped cream and serve warm. Yields 8-10 servings.

Mixed Greens with Fig-Yogurt Dressing

Mixed Green Salad with Fig-Yogurt Dressing

Figs are so plentiful in Southern California. I found this recipe in my Food & Wine magazine and thought this sounded like a "pleaser" for my family. You know when mom likes something, you will find it being served more often!

Ingredients:

1/4 cup plus 2 Tablespoons dried figs, stemmed and halved

2 cups boiling water

1/2 cup plain low-fat yogurt

1 Tablespoon fresh lemon juice

1 Tablespoon balsamic vinegar

Salt and Freshly ground pepper

8 cups mixed greens

1 cup shaved Parmigiano-Reggiano cheese (3 ounces)

***

Directions:

In a small heat proof bowl, soak the figs in the boiling water until softened, about 15 minutes, then drain.

Transfer two-thirds of the soaked figs to a blender. Add the yogurt, lemon juice and vinegar and puree until smooth. Add the remaining figs to the blender and pulse once or twice, until the figs are coarsely chopped. Season the dressing with salt and pepper. In a large bowl, toss the greens with the dressing and top with the cheese shavings and serve right away.